Currant (Karamcha, boch)
It is a shrub of the genus Ribes of the gooseberry family, the piquant, juicy berries of which are used chiefly in jams and jellies. There are at least 100 species. It is usually grown in England and America. Both red and black currants are used in lozenges for flavouring and are occasionally fermented.
Currants are very high in vitamin C and also supply calcium, phosphorus and iron. Great Britain ranks first in producing black currants which flourish best in cool, moist, and northern climates. Clay and silt soils are considered best.
Benefit and uses of Currant.
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